Buffalo Wings

I don't usually deep fry my food, I try to bake them as far as I could. Firstly, it is because I don't like to clean up the mess after the spilling oil war; secondly, I kind of having a phobia against deep frying. However, when it comes to buffalo wings, I not only have the appetite of a buffalo, but also the courage of it. 

Traditionally, the wings were deep fried with no batter, and the sauce is only made up of Frank's hot sauce, butter and vinegar. However, I just couldn't resist those crispy batter, which acts like a thirsty sponge readily absorbs all the hot sauce. Biting down the crispy yet sauce-drenched batter immediately wake up every inch of my taste bud. Yum yum...

So, no, this is not the traditional buffalo wings. But, yes, it is very delicious.

Beware, if you are not a fan of sour food, this is not for you.

Buffalo Wings

Buffalo Wings


  • 7 chicken drumlet
  • oil for deep frying

  • 25g butter, unsalted
  • 75ml hot sauce (I used Frank's hot sauce)
  • 1/4 teaspoon Worcestershire sauce
  • 2 teaspoon vinegar
  • 1/4 teaspoon cayenne pepper
  • few dashes of garlic powder
  • 50g plain flour
  • 15g cornflour
  • 2g baking powder
  • 60g water
  • salt
  • 10g cooking oil
Cooking Directions
  1. In a bowl, mix together plain flour, corn flour, baking powder and salt. Slowly add in water and stir to combine (do not keep stirring in the same direction to prevent the development of gluten).
  2. Add oil into the batter and let the batter rest for at least 30 minutes.
  3. Evenly coat the chicken drumlets with the batter.
  4. Heat oil (enough to cover chicken wings, around an inch) in deep fryer to around 190 degree Celsius.
  5. Deep fry the chicken over medium heat until the drumlets turn brown, around 10 to 15 minutes.
  6. Meanwhile, heat up a sauce pan over low heat, combine the ingredients for sauce. Stir to combine.
  7. Toss together the sauce with the drumlets. Serve immediately.

  • 7个鸡小腿
  • 油,油炸用
  • 25克有盐牛油,
  • 75毫升辣酱(我用弗兰克的辣酱 Frank's Hot Sauce)
  • 1/4茶匙隐汁
  • 2茶匙醋
  • 1/4茶匙辣椒粉
  • 少许大蒜粉
  • 50克普通面粉
  • 15克玉米粉
  • 2克发粉
  • 60克水
  • 烹调油10克
  1. 在一个碗里,把面粉,玉米粉,泡打粉和盐混合在一起。缓慢加水,搅拌至结合(不要持续保持同一个方向搅拌,以防止生面筋)。
  2. 油倒入面糊,让面糊休息至少30分钟。
  3. 面糊均匀裹上鸡小腿。
  4. 热油(足以覆盖鸡小腿)大约摄氏190度左右。
  5. 加入鸡,用中火炸直到鸡小腿呈褐色,大约10至15分钟。
  6. 同时热锅慢火,放入酱汁的材料。搅拌均匀。
  7. 酱汁均匀裹上鸡小腿,即可食用。


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